It was only ok for me. I didn’t think the cauli added much by way of flavor or texture. This dish would be better with eggplant.
1 Like
Tonight was Bourdain’s Les Halles Onion Soup. I prefer to make cheese croutons rather than slather cheese over the bowl, so that is what I did. Enough left for a single serving of lunch. The two of us will no doubt fight for that serving around noon tomorrow.
Continuing the discussion from What's for dinner? #2 - The Second Coming:
I’ve never tried that recipe. Are the croutons so much better than using Gruyere on sliced baguettes? Just curious.
I slice baguettes on a sharp angle, top with shredded Gruyere and stick that under the broiler until bubbling and just on this side of brown. I prefer the textural variation of the soft onions and the slight crunch of the bread. If I want some onion broth soaked bread, I can drop bits into the soup and retrieve greedily with a spoon.
1 Like
It’s cold and rainy and raw here in NY today and would have been a great day to lie under a blanket on the sofa all afternoon while simmering a pot of chili or lentils. But no, that was not in the cards. I had a thick cut BLT with A (avocado) and a sprinkle of lime on a toasted (cut side up under the broiler) poppy seed “flagel”. Not the nicest photo- I was hungry. It was good.
PS- Fresh Market’s Weekend Bacon is the bomb-diggity.
6 Likes
I had to look up “flagel” (flat bagel, funny). Did you not know that’s a BLAT, and a flat BLAT at that? 
4 Likes
The larder has been replenished. Tonights dinner was grilled flat iron, fried potatoes, peppers and onions and a green salad, Ranch dressing. And a G&Ts before, red wine with.
3 Likes
'Round here they’re flagels, and I’m sure they’re some kind of sacrilege, but they’re way better for sandwiches
No, believe you on the flagel–BLAT is a BLT with A in it, get it?
1 Like
Oh! No, I’d never heard that before I thought you were making a play on ‘bagel’ and ‘flat’!
I am not a mayo person. I am very much an avocado person, however, and I cannot eat a blt without it.
1 Like
HARTERS: (I couldn’t get the quote reply to work with this.)
It’s my adaptation. However, a few of us have been doing this for quite some time since we cannot fine Chinese rice wine in our local areas.
Really love jasmine rice and the aroma. Stirfry sounds great One of my goals this winter is to get more comfortable with wok cooking.
1 Like
Love thus idea i can only find salted rice wine so i dont buy it
1 Like
Today was long rainy and exhausting comfort food in order so Bolognese Americano it is.
1 Like
ground beef (grass fed) and lots of tomato (Italian “style”) heavy on the oregano and red chili. Over spaghetti of course. Topped by three sisters Chesco cheese and served with bread. Americano all the way.
3 Likes
I would inhale that plate.
Well, the stuff on top of it. Yow. Zah.
1 Like
Can I just say “why didn’t I think of that?” Or, should I just say “I Love You” ???
Upcoming …shepherd’s pie.
2 Likes
Tonight, a quick risotto (lemon, peas, parsley) before we head of out to the theatre. We’ll probably have an ice cream in the interval. It’s so unseasonably warm here that ice cream has started to seem like a good thing again.
3 Likes
And if you add some egg salad it’s a BLEAT!
